Miloš and Tomaz

Drinking at a friend's home.

2013 Miloš Stagnum - very woodsy nose with lots of spices, animal and leather notes. After 45 minutes this improved to show more fruit.

2019 Tomaz Barbarossa - lots of vanilla oak, tons of eucalptus and pine. This was soooo fruit forward with tons of ripe fruit, so extracted, and maybe a little too much for my taste.

Drunken mix

Dinner at The Chairman.

2013 Jean-François Ganevat Grusse en Billat - good acidity with a little ripeness and some flint.

2010 Roxanich Milva - very oxidized and sweet on the nose.

2009 Conterno Barolo Cascina Francia - smoky nose.  Some ripeness but dry on the palate.

Charles Dufour Avalon, dégorgée le 11 Juillet 2017 - really strong and yeasty, a little tart, like aged tangerine peel.  A little pungent.

1999 Louis Latour Bâtard-Montrachet - really ripe... possibly over-ripe.  So oxidized and caramelized with sugar cane notes.

Pagoda Brand 20-year old Huadiao (塔牌二十年陳釀花雕) - of course this was served warm and paired with the crab...

1955 Massandra Sherry - savory and very nutty.  I didn't notice the sweetness but apparently others thought it was sweeter than the Huadiao.

Buran Junmai Ginjo (不染 純米吟釀) - clearly oxidized.  Slightly sweet on the palate with fermented rice flavors.

2009 Chapoutier Châteauneuf-du-Pape Croix de Bois - still kinda young and a little sharp.

2009 Poggio di Sotto Brunello di Montalcino - very fragrant, with eucalyptus and a bit of smoke.

2009 Rutini Felipe Rutini - concentrated on the palate, with ripe fruit, eucalyptus, and smoky notes.

Full post on dinner is here.